Yes, all dough suffers from Microbial Lag.
When we add microbes such as yeast and Lactobacilli, to a new environment there is a lag where nothing happens.
This includes adding yeast to the dough, starting a new natural leaven, feeding a leaven and adding the leaven to the dough.
The yeast lag is a little longer than the lactobacilli (LABs) lag. That is LABs get going quicker than the yeasts do.
The cooler the medium the longer the lag.
Generally speaking I think the lag in my kitchen is usually about an hour. That is I don't see much happening to the dough before that.
It is thought that the pause is caused by the microbes readjusting their enzymes and other chemistries a little, to match the environment they are about to ferment.
With that said my timer has just gone off to tell me the first hour is up on my dough bulk fermentation. It’s time for a slap and fold and to check that the microbes have picked up their tools and started work.
And, the pH (acidity) of my dough is still pH 5.36. The same as it was an hour ago. No meaningful fermentation has yet taken place. The day is young and given that I use a natural leaven those lovely organic acid reactions are working away making bread flavours in the background.
Fun facts: This natural leaven dough has the same acidity at the beginning of fermentation as my last yeasted dough had at the end of its cold proof in the fridge. The final loaf will not taste tangy and sourdough-like when its done. I manage the dough and the leaven in such a way as to prevent that.